• • 1 med. chicken, uncooked
• • 1/4 to 1/2 c. dry vermouth
• • 2-4 tbsp. olive oil
• • 2 c. chopped onion
• • 2 lg. fresh tomatoes, peeled and chopped
• • 1 (15 oz.) can tomatoes, pureed in blender
• • White sauce
• • Mozzarella cheese
• • Cottage cheese
• • 1/2 to 1 tsp. Italian seasoning
• • 1 lg. clove garlic minced
• • 1 pkg. lasagna noodles
• • 1 pkg. frozen, chopped spinach, thawed and squeezed
• • Fresh mushrooms, coarsely chopped

Directions:

Bone chicken. Chop into bite size pieces and cook in vermouth and olive oil, very slowly. Throughout this recipe there are uses for olive oil and vermouth and not always measurements. Use what it necessary or to taste.

Saute onion in olive oil until translucent. Squeeze pulp out of peeled tomatoes, chop. Combine pureed canned tomatoes, chopped tomatoes and half the onion. Put in pan and add Italian seasoning, garlic clove, salt, and pepper to taste and some vermouth. Cook at least 30 minutes. Cook lasagna noodles in water with 3 tablespoon olive oil.

Season chopped spinach with salt and pepper. Grease cake pan with olive oil. Make a large amount of white sauce. At least 4-5 cups. Make the sauce as usual using vermouth at end of cooking to bring to proper consistency. Stir in rest of onions. Season well with salt and pepper. Vermouth adds a wonderful taste to this.

Layer in pan in this order: Lasagna, white sauce, small amount of tomato sauce, half of spinach, mushrooms, Mozzarella cheese, chicken, more white sauce. Repeat layers using cottage cheese with Mozzarella. Top with noodles, more sauce, rest of tomato sauce and a heavy layer of cheese. Bake in 400 degree oven, covered, for about 20 minutes, then uncovered until heated through.

This take a half day to prepare and it weighs about 10 pounds when complete, but it is fabulous. Remember, if you are concerned about the alcohol content, all the alcohol evaporates when the cooking takes place… you can just enjoy the subtle flavor of the vermouth.

• 1 cup of sugar.
• ½ cup of water.
• 2 medium egg whites.
• 3 dashes of green food coloring.
• ½ teaspoon of vanilla extract.
• ½ cup of walnuts, finely ground.

Directions:

In a small saucepan, combine the sugar and water; place over moderate heat.

Stir the mixture constantly until it begins to boil. Cook until candy thermometer registers 265°F.

While the syrup is cooking, grease cookie sheets with unsalted shortening.

Preheat your oven to 250°F.

Beat the egg whites in a small bowl until stiff, but not dry.

Add the green food coloring to the syrup.

Pour the syrup into the egg whites in a thin stream, beating constantly with an electric mixer. Continue beating until mixture is stiff.

Add the vanilla extract and ground walnuts.

Drop the mixture by teaspoonfuls about 2 inches apart on prepared cookie sheets.

Bake for about 15 minutes or until lightly browned.

Remove the cookies from the sheets and allow to cool on wire racks.